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We are coming to up an inch of lees now. 3 gal and 6 gal carboys shown in photo. 1 gal has about 3/4" of settling on the bottom. Roughly 2 more weeks and will rack again and consolidate depending on what my gut tells me to do. It's still fermenting so will let it finish that and stabilize on...

Man there is so much co2 in this thing I assure you the head space is the LAST of my issue 🤣🤣🤣. Trust me, I'm aware of oxidation etc. There is 0 concern here on my end. My next racking I will consolidate the carboys and have a half gallon jug waiting. My Tartaric testing kit showed a high acid...

I finally found select 300 so will see what they are and only paid 20$ for 100 😁

If it doesn't ferment dry, I'm okay with that. I'll have to back sweeten it anyways so having some residual sugar isn't bad imo. It's reached my target ABV anyways. I've already had to add 2 packs of yeast to this batch. 1 for initial inoculation and then a second starter made because it...

I haven't checked current to date but during fermentation it was as follows: pH 2.86 Tested with Apera instruments Acid 0.8% or 8g/l I imagine now things are even more out of wack with fermentation being basically done.

Ah okay yes there's the issue. It is 1.113 so yes 14% roughly. My apologies lol. The acid and ph weren't conducive to this wine fermenting nicely and as it was my first batch in 10 years I definitely didn't follow my usual process which created a learning experience for sure haha. I usually...

I'm not sure what calculator you're using but the math seems off? Should be just under 14% I'm quite sure your calculator is not doing it properly as every single calculator I've used for batches and alcohol calculations shows the same 13-14% in this range of SG. I'd have needed a much higher...

Checked my S.G and it's basically halted at 1.007 roughly? It's been floating around that mark since I racked it a day or two ago and while the airlock is still decently active, I'm not sure. Typically they say if it doesn't move over 3 days it's done but people have had secondary go for up to 4...

Thanks. I'm more excited for what I would call a Metheglin as it is technically made with herbs, I started 2 nights ago 🤣

Here is what has settled since and no crud up top an color is balanced through the carboy but still bubbling a small amount. Will check SG tonight but ya would like to get it off these lees.

Isn't that what campden tablets are for (the spoilage) I've always had settle out in secondary ferm and never had an issue with spoilage organisms and I've had wine where restaurant owners have asked to have it in their bars? I rack every month or two or when the Lee's get to about a inch high...

Lol because that is what wine making is about. Creating and trying ideas. Lol. Sorry but I actually create my own recipes and make my own stuff right from scratch. Also apple raspberry has been done MANY times. The apple content is actually so minimal it probably won't even be noticeable. It...

I did leave the space due to it being 1.010 and still slowly fermenting. Also wanted room for some degassing and knew there would be gassing to protect things. It will of course shrink down in volume during my next racking. It was fermenting too slow in the final stages to be safe in the big...

So racked my raspberry, apple, honey wine tonight and then once in carboys gave it a quick whip with the degassing tool before airlocking them. Now after a short while I'm seeing this odd separation in each of the carboys? Just curious what this is all about. Never made raspberry honey wine...

Except they are only good for 5 years. I've always used corks good for 10 years or better.

I'm not even sure how to adjust. I've never had too adjust this far.

So 71B would be better in high acid fruit musts?

I'd have to order some. Is there a reason that one is better? The 1116 I used originally is supposed to be a rather hardy yeast and tolerant of poor conditions which I've learned isn't the case lol. It's actually seeming to be very picky.

I did find my pH is at 2.86 which is not ideal for yeast by any means. (Meter just arrived today, using Apera PH60 pH tester) calibrated with all 3 solutions step by step.

Sample tube and shook the snot out of it until essentially no bubbles appeared after shaking. Took some time haha. I did find my PH is at 2.86 and the acid is at 0.8% (8g/l) My wine is now at 1.040 and it's dramatically slowing down in her fermentation process. I added some yeast energizer...